Pan-Seared Catfish with Cajun Remoulade and Fresh Pond Herbs
A flavorful pan-seared catfish fillet topped with a spicy Cajun remoulade sauce, enhanced by fresh herbs reminiscent of a Texas pondside meal. This southern american-inspired seafood ready in about 20 minutes pairs (6 oz each) catfish fillets, cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 (6 oz each) catfish fillets
- 2 tbsp cajun seasoning
- 3 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 tbsp capers, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 garlic clove, minced
- to taste salt
- to taste black pepper
Instructions
- Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides evenly with 2 tbsp Cajun seasoning, pressing it into the fish.
- Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the catfish fillets and sear for 4-5 minutes on each side until a golden crust forms and the fish flakes easily with a fork.
- Step 3: While the fish cooks, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tbsp chopped capers, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, and 1 minced garlic clove in a bowl. Stir until smooth and season with salt and black pepper to taste.
- Step 4: Remove the catfish from the skillet and place on serving plates. Spoon generous amounts of the Cajun remoulade sauce on top of each fillet.
- Step 5: Garnish with additional fresh parsley and dill if desired and serve immediately with your choice of sides.
Frequently asked questions
How long does Pan-Seared Catfish with Cajun Remoulade and Fresh Pond Herbs take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Catfish with Cajun Remoulade and Fresh Pond Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Cajun Remoulade and Fresh Pond Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Catfish with Cajun Remoulade and Fresh Pond Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Catfish with Cajun Remoulade and Fresh Pond Herbs?
Southern American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
